Effects of Red Snow Crab Chionoecetes japonicus Leg Meat Powder on the Quality Characteristics of Noodles

(1)

285

서 론

홍게

(Chionoecetes japonicus)

^는 ^한국과 ^일본 ^근해의 ^수심

200-2,300 m

^의^{광범위하게}^분포하고^있는

(Kim et al., 2016)

^갑 각류로

,

^심층으로^갈수록^분포^밀도가^높고^환경오염^피해가^적 으며연중안정적인어획이가능하여어민의중요한소득원이 되고있는수산자원이다

(Seoung et al., 2008).

^게살의^주요^아 미노산은

glutamic acid, aspartic acid, arginine, lysine, glycine, leucine

^등이며

(Park et al., 2003), taurine, arginine

^및

glycine

등이풍부하여풍미제의역할을한다

(Seo and Cho, 2012; Park et al., 2003).

색소성분으로는

astaxanthin

이함유되어있어천 연색소로서식품첨가물이나양어사료소재로재사용할수있 다

(Cho and Kim, 2009).

^홍게관련 ^연구로는 ^자숙수를 ^활용 한게향소재개발

(Ahn et al., 2014),

^자숙액의^휘발성^향기성 분

(Ahn et al., 2006),

^자숙액의^{효소분해물}^제조

(Baek et al.,

2011),

크림스프개발

(Oh, 2007),

어간장제조

(Lim et al., 2015;

Kim et al., 2015a),

^다릿살^채육방법

(Kim et al., 2015b),

^어묵

(Kim et al., 2016),

^키틴

/

^키토산^분리

(No and Lee, 1995; Kim and Park, 1994),

^키틴

/

^키토산의^소화관내^기능성^효과

(Chang et al., 1994),

^키토산^필름의^제조

(Kim et al., 1999)

^등^다양한 연구가활발히이뤄져오고있으나

,

게살의부가가치향상을위 한가공품개발관련연구는아직까지미흡한수준이다

.

국수는밀가루를주원료로소금과물을넣어반죽한후면대 를만들고가늘고길게성형한후일정한크기로잘라만든식 품을총칭하는것으로

,

^밀의^종류^및^첨가되는^소재의^종류에 따라다양한제품이개발되고있으며

,

전세계적으로널리소 비되는식품이다

(Yun, 1991).

^영양성분

,

^맛

,

^조직감^등의^변화 를최소화하며 조리시간을단축할수있는편의성과경제수 준의향상으로사회구조가점점다양화되고저장

,

^생산^및^유 통이대형화되는식품산업의발달로국수의이용은급격히증

홍게(Chionoecetes japonicus) 다릿살 분말 첨가가 국수의 품질 특성에 미치는 영향

김병목*ㆍ정민정ㆍ김종찬ㆍ전준영ㆍ김동수

¹

ㆍ정인학

²

한국식품연구원 전략산업연구본부, ¹전북생물산업진흥원, ²강릉원주대학교 해양식품공학과

Effects of Red Snow Crab Chionoecetes japonicus Leg Meat Powder on the Quality Characteristics of Noodles

Byoung-Mok Kim*, Min-Jeong Jung, Jong-Chan Kim, Joon-Young Jun, Dong-Soo Kim¹ and In-Hak Jeong²

Division of Strategic Food Industry Research, Korea Food Research Institute, Seongnam 13539, Korea Jeonbuk Institute for Bioindustry, Jeonju 54810, Korea

Department of Marine Food Science and Technology, Gangneungwonju National University, Gangneung 25457, Korea In this study, we investigated the quality characteristics of noodles supplemented with lyophilized leg-meat powder from the red snow crab, Chionoecetes japonicus (CP). The noodles were prepared by adding 0, 2, 4, 6, 8, 10% of CP on a wheat-flour basis. The ash, crude protein and crude lipid contents of noodles increased with increasing CP content. The cooked weight, volume and water absorption values of noodles decreased, whereas the turbidity in- creased, with increasing CP content. The L values of the noodles decreased with increasing CP content, whereas the a and b color values increased. The hardness, gumminess and chewiness values increased with increasing CP content increased, while springiness and cohesiveness showed no significant differences among the groups. In the sensory evaluation, cooked noodles with 4-6% CP had greater overall acceptability than the noodles with other CP levels.

Key words: Red snow crab, Noodle, Texture, Sensory, Quality characteristics

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial Licens (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

http://dx.doi.org/10.5657/KFAS.2016.0285

Korean J Fish Aquat Sci 49(3) 285-292, June 2016 Received 11 March 2016; Accepted 24 May 2016

*Corresponding author: Tel: +82. 33. 640. 2341 Fax: +82. 33. 640. 2340

E-mail address: [email protected]

(2)

가하고있다

(Choi, 2011).

^국수에^관한^연구로는^콩^및^천마^분 말

(Kwon et al., 2010),

어성초분말

(Park, 2014),

아마란스분 말

(Choi, 2011),

^게걸무^분말

(Kim et al., 2007)

^을^첨가한^국수 등이있으며

,

지역특산물을첨가한국수들이제조되어지역축 제나지역음식점에서향토음식으로판매되고 있다

(Kwon et al., 2010; Kim et al., 2005).

^이는^국수가^{제조방법이}^간단하고 소규모의시설을갖추어도제조가가능하기때문에지역민들 이손쉽게제조하여지역음식으로판매가가능하기때문이다

(Kim et al., 2007).

이에본연구에서는지역특산물을이용한새로운국수제품 의개발을위한일환으로강원도대표수산자원인홍게의다릿 살분말이첨가된국수를제조한후품질특성을분석함으로써 제품의개발및생산을위한기초자료를얻고자하였다

.

재료 및 방법

실험재료

실험에사용된홍게

(Chionoecetes japonicus)

다릿살은

2015

년

3-5

월강원도속초시

S

기업

(Sockcho, Korea)

으로부터냉동 된다릿살을구입하여동결건조한후분쇄기

(CH550, Duksan, Gyeonggi, Korea)

^로^{분쇄하였으며}

, 100 mesh

^체에^통과시켜 분말

(

이하게살분말

)

을제조하였다

.

게살분말은진공포장한

후실험전까지

-70℃

^에^{보관하였다}

.

^기타^부원료로^중력분^밀

가루

(Beksul, Yangsan, Korea),

정제염

(Hanju, Ulsan, Korea)

은강원도강릉시농협마트에서각각구입하여사용하였다

. 국수의 제조

게살분말첨가국수는

Table 1

의배합비율에따라제조하였

다

.

^게살^분말^첨가량은^밀가루의^중량^대비

0, 2, 4, 6, 8, 10%

(w/w)

^를^첨가하여^{제조하였다}

.

^각각의^중량으로^계량한^후^소

금과물을가하여상온에서

10

분간전기믹서

(HR7770, Phil- ips, Amsterdam, Nederland)

^를 ^이용하여^반죽한^후

,

^비닐^백 에넣어상온에서

1

시간동안숙성시켰다

.

숙성된반죽은국수 제조기

(YMC-103, Yong-Ma, Korea)

^로^롤^간격을

2 mm

^로^하 여

3

^회

sheeting

^하여^면대를^만들고

25 cm

^길이로^절단하여^생 면을만들었다

.

제조된생면은실온에서

2

일간건조하여건면

(CPN)

^을^{제조하였고}^실험용^시료로^{사용하였다}

.

이화학적 성분분석

게살분말및국수의수분

,

^조단백질

,

^조지방^및^회분^함량은

AOAC (2006)

^의^방법에^따라^{실시하였다}

.

^{수분함량은}

105℃

상압가열건조법

,

조단백질함량은

semimicro-Kjeldahl

질소정 량법

,

^{조지방함량은}

Soxhlet

^추출법

,

^{조회분함량은}

550℃

^건식 회화법으로 각각분석하였다

.

염도측정은

Mohr

법

(Doughty, 1924)

^에^따라^시료

1 g

^취하여

sea sand

^를^적당히^넣고^증류수 를가한후분쇄

,

^여과하여

0.1 N AgNO

₃^를^이용하여^적정하였 으며

,

여기에소요된

AgNO

₃ 용량

(mL)

을환산하여 나타내었 다

. pH

^는^시료

10 g

^에

90 mL

^의^증류수를^가한^후^분쇄기

(T 18 Ultra-Turrax, IKA, Germany)

로분쇄하여상등액을취하였고

, pH meter (SG2-ELK, Mettler Toledo Co., Ltd., Switzerland)

를 사용하여 측정하였다

.

^색도는

colormeter (JS-555, Color Techno System Co., Ltd., Japan)

을이용하여

Hunter L (light- ness), a (redness), b (yellowness)

^값을^{측정하였고}

,

^이때^표준 백판은

L

값이

91.6, a

값이

0.28

및

b

값이

2.69

이었다

.

조직감

국수의조직감분석은

Texture analyser (TAXT plus, Stable Micro System, Godalming, UK)

를사용하여측정하였다

.

조리 된국수를

5 cm

^길이로^절단한^후

plate

^위에^올려놓고^라운드 형

probe (5 mm P/5S)

를이용하여

pre test speed

는

30 mm/s, post test speed

^는

1.0 mm/s, test speed

^는

1 mm/s, trigger force

는

5.0 g

^의^조건으로

2

^회 ^연속^{압착하였을}^때^얻어지는^경도

(hardness),

탄력성

(springiness),

응집성

(cohesiveness),

검성

(gumminess)

^및^씹힘성

(chewiness)

^을^{측정하였다}

.

표면구조 관찰

국수의표면및단면의구조를관찰하기위해주사전자현미 경

(SNE-3000M, SEC Co. Ltd, Gyeonggi, Korea)

^을^이용하였 다

.

전자현미경을통한관찰은국수를

2 cm×2 cm×1 cm

크 기로절단한후금으로코팅하여

15 kV

^에서

300

^배^배율로^관 찰하였다

.

국수의 조리시험

제조된국수의조리시험은국수

20 g

^을

500 mL

^끓는^물에^넣 고

10

분간삶은다음건져

5

분간물을뺀후국수의중량

,

부피

,

함수율및국물의탁도를측정하였다

.

^국수의^중량은^삶아서^건 Table 1. Formula for the manufacturing of noodles with Chion-

oecetes japonicus leg-meat powder (unit: g) Materials CON¹ 2CPN 4CPN 6CPN 8CPN 10CPN Wheat flour 100.0 98.0 96.0 94.0 92.0 90.0

CP² 0.0 2.0 4.0 6.0 8.0 10.0

Salt 2.17 2.17 2.17 2.17 2.17 2.17

Water 43.5 43.5 43.5 43.5 43.5 43.5

Total 145.67 145.67 145.67 145.67 145.67 145.67

1 CON, noodles added amount 0% of Chionoecetes japonicus leg- meat powder; 2CPN, noodles added amount 2% of Chionoecetes japonicus leg-meat powder; 4CPN, noodles added amount 4% of Chionoecetes japonicus leg-meat powder; 6CPN, noodles added amount 6% of Chionoecetes japonicus leg-meat powder; 8CPN, noodles added amount 8% of Chionoecetes japonicus leg-meat powder; 10CPN, noodles added amount 10% of Chionoecetes japonicus leg-meat powder.

(3)

져낸국수를철망으로건져

5

^분^간^물빼기^후의^무게로^계산하 였고

,

국수의부피는

200 mL

의메스실린더에

120 mL

의물을

채운후물을뺀국수를

10 g

^담아^늘어난^물의^부피로^계산하

였다

.

국물의탁도는국수를삶은물을실온에서냉각한후

UV- spectrometer

^를^이용하여

675 nm

^에서^측정한^흡광도로^나타내 었다

.

^조리면의^함수율은^조리된^국수의^양에서^{생국수량을}^빼 고생국수량으로나눠준후

100

을곱하여구하였다

.

관능검사

게살분말첨가국수의관능검사를위한시료는조리특성측 정과동일하게제조된국수를제시하였고

, 20

^대^남녀

10

^명으로 패널을구성하여

9

^점^평가법

(9

^점

:

^매우^우수

, 5

^점

:

^보통

, 1

^점

:

^매 우나쁨

)

으로외관

,

풍미

,

이취

,

색그리고전체적기호도를조 사하였다

.

통계처리

실험결과는통계분석용프로그램인

SPSS package program 18.0

^을^사용하여^평균과^{표준편차를}^구하였고

,

^세^{집단이상의}

평균치분석은

one-way ANOVA

방법에따라실시하였으며

,

평균들간의유의성검증은

Duncan's multiple comparison test (P<0.05)

를이용하여검정하였다

.

결과 및 고찰

홍게 다릿살 분말의 이화학적 성분

게살분말의일반성분

,

^염도

, pH,

^색도^및^미네랄^함량을^조사 하여

Table 2

^에^{나타내었다}

.

^수분은

4.64%,

^조회분은

9.30%,

^조 지방은

2.79%,

^{탄수화물은}

9.30%

^이었고

,

^{조단백질은}

73.45%

로가장높았다

.

^게살^분말의^염도는

0.50%

^이었고

, pH

^는

8.38

이었다

.

게살분말의색도는

L

값이

85.16, a

값이

8.42, b

값이

18.61

^로^{조사되었다}

.

건면의 일반성분 및 외관

게살분말첨가량에따라달리제조한건면의일반성분을조 사하여

Table 3

^에 ^{나타내었다}

.

^국수의 ^{수분함량은}

2CPN

^이

7.69%

로실험군중가장높았고

,

다음으로

4CPN (7.42%)

의 순이었으나

,

^나머지^제품

(control, 6CPN, 8CPN, 10CPN)

^간 에는차이가없었다

(P<0.05).

^{조회분함량은}^대조군이

2.3%

^로

2CPN (2.5%)

^을^제외한^나머지^실험군에^비해^낮았고

, 4CPN

이

2.8%, 6CPN

^이

2.7%, 8CPN

^이

3.0%, 10CPN

^이

3.2%

^로^게 살 분말첨가량이증가할수록 미미한증가를보였다

.

조단백

질함량은 대조군이

10.67%

^로^실험군^중^가장^낮았고

, 2CPN

이

11.99%, 4CPN

^이

13.09%, 6CPN

^이

14.26%, 8CPN

^이

15.49%, 10CPN

^이

16.91%

^로^각각^조사되어^게살^분말^첨가 량이증가할수록유의적으로증가하였다

(P<0.05).

^{조지방함량} 은 대조군과

2CPN

이각각

0.26%

및

0.28%

로실험군중가 장낮았고

, 4CPN

^이

0.32%, 6CPN

^이

0.37%, 8CPN

^이

0.66%,

10CPN

^이

0.71%

^로^게살^분말^첨가량이^{증가할수록}^유의적으

로 증가하였다

(P<0.05).

식염함량은대조군이

2.22%

^로^실험 군중가장낮았고

, 2CPN

^이

2.72%, 4CPN

^이

2.77%, 6CPN

^이

2.91%, 8CPN

이

2.90%, 10CPN

이

3.11%

로각각조사되었다

.

게살분말첨가국수의외관은

Fig. 1

^과^같다

.

^대조군과^게살^분 말을첨가하여제조한실험군간의육안적인차이는관찰되지 않았으나

,

^육안적^밝기는^게살^분말^첨가량이^{증가할수록}^어두 워지는것으로관찰되었다

.

건면의 미세구조

게살분말을첨가하여제조한건면의표면과단면의미세구조

Table 3. Proximate composition of noodles contained Chionoecetes japonicus leg-meat powder (unit : g/100 g)

CON¹ 2CPN 4CPN 6CPN 8CPN 10CPN

Moisture 7.10±0.03^2c3 7.69±0.11^a 7.42±0.02^b 7.20±0.15^c 7.10±0.00^c 7.13±0.01^c

Crude ash 2.3±0.0^d 2.5±0.1^cd 2.8±0.0^bc 2.7±0.1^c 3.0±0.1^ab 3.2±0.1^a

Crude protein 10.67±0.18^f 11.99±0.11ê 13.09±0.03^d 14.26±0.02^c 15.49±0.03^b 16.91±0.18â Crude lipid 0.26±0.00ê 0.28±0.00ê 0.32±0.02^d 0.37±0.01^c 0.66±0.00^b 0.71±0.01â Salinity⁴ 2.22±0.09^d 2.72±0.11^c 2.77±0.01^bc 2.91±0.02^b 2.90±0.03^b 3.11±0.00â

1Groups are the same as shown in the Table 1. ²Values are mean±SD (n=3). ³Means with different letters within a column indicate significantly differences at P<0.05 by Duncan's multiple range test. 4unit: %.

Table 2. Proximate composition of freeze dried Chionoecetes japonicus leg-meat powder

Composition Content

Moisture (%) 4.64±0.15

Ash (%) 9.30±0.02

Crude protein (%) 73.45±0.04

Crude fat (%) 2.79±0.21

Carbohydrate (%) 9.30±0.17

NaCl (%) 0.50±0.03

pH 8.38±0.05

Color

L 85.16±0.37

a 8.42±0.07

b 18.61±0.20

(4)

를조사하여

Fig. 2

^에^{나타내었다}

.

^표면의^경우

,

^대조군과^게살 분말첨가군모두조밀한형태의구상을이루고있어보통의전 분형태를보이는것으로관찰되었다

.

^단면의^경우

,

^대조군에^비 해게살분말첨가량이증가할수록입자간의조밀도가떨어지 고판모양의형태를이루고있음을관찰할수있었다

. 조리특성

게살분말첨가량에따라달리제조한건면의조리후중량

,

부 피

,

^{수분흡수율}^및^국물의^탁도를^측정하여

Table 5

^에^나타내었 다

.

^국수의^중량은^대조군과

2CPN

^이^각각

73.81 g, 73.19 g

^으 로실험군중가장높았고

, 4CPN

^이

72.69 g, 6CPN

^이

70.47 g, 8CPN

^이

69.71 g, 10CPN

^이

69.38 g

^으로^게살^분말^첨가량이 증가할수록국수의중량이서서히감소하였다

.

국수의부피는 대조군이

66.67 mL

^로^실험군^중^가장^높았고

, 2CPN

^이

63.52 mL, 4CPN

^이

63.93 mL, 6CPN

^이

60.75 mL, 8CPN

^이

62.62 mL, 10CPN

이

62.34 mL

으로게살분말첨가량이증가할수록 국수의부피는감소하는경향을보였다

.

^{수분흡수률은}^대조군 과

2CPN

^이^각각

146.03%, 146.97%

^로^실험군^중^가장^높았 고

, 4CPN

^이

142.30%, 6CPN

^이

134.89%, 8CPN

^이

132.36%,

10CPN

^이

131.25%

^로^게살^분말^첨가량이^{증가할수록}^국물의

수분흡수률은유의적으로감소하였다

(P<0.05).

국물의탁도는 대조군이

0.27 , 2CPN

^이

0.51, 4CPN

이

0.62, 6CPN

^이

0.70, 8CPN

^이

0.73, 10CPN

^이

0.88

^로^각각 조사되어게살분말첨가량이증가할수록유의적으로높아졌 다

(P<0.05).

^조리된^국수의^{수분흡수률은}^밀가루의^단백질^함 량에따라증가한다고하였고

(Hong et al., 2003),

콩분말의단 백질함량에의해콩분말을첨가함으로써국수의수분흡수률 이증가한다고보고하였으나

(Kwon et al., 2010),

^본^연구^결과

CON 2CPN 4CPN

6CPN 8CPN 10CPN

Fig. 1. Effects of Chionoecetes japonicus leg-meat powder on appearance in noodles (before cooking).

Fig. 2. Scanning electron micrographs of noodles added Chionoecetes japonicus leg-meat powder (×300)

CON 2CPN 4CPN 6CPN 8CPN 10CPN

Surface

Cross section

(5)

에서는게살분말의단백질함량이높음

(Table 2)

^에도^불구하고 수분흡수률은감소하여상반되는결과를보였다

.

^이는^수분흡 수률이밀가루전분의수분흡수력과연관되어있고

,

^면^제조시 첨가되는부재료의종류와형태에따라면의품질특성이다르 게나타나기때문에

(Hwang and Jeong, 2012)

게살분말의단 백질함량이높다하더라도수분흡수률이감소한것으로생각되 며

,

^게살^분말의^지방^등^성분이^밀가루의^수화력을^{저하하였기} 때문에

(Min et al., 2010)

^조리^후^면의^{수분흡수률이}^감소한^것 으로생각된다

.

^조리^중^고형분의^손실^정도를^나타내는^국물의 탁도는게살분말첨가량이증가할수록높아졌는데

,

이는게살 분말의지방등성분이밀가루전분의결합을방해하여밀가루 의고형분이국물로우러나오는것으로추측되며

,

^고형분의^손 실량이커졌기때문에게살분말첨가량이증가할수록국물의 탁도가높게나타난것으로생각된다

(Park, 2014).

색도

게살분말첨가량에따라달리제조한건면의조리후색도 를측정하여

Table 6

에나타내었다

.

명도

(L)

는대조군이

81.4

로실험군중가장높았고

, 2CPN

^이

75.7, 4CPN

^이

70.4, 6CPN

이

71.5, 8CPN

^이

73.4, 10CPN

^이

74.7

^로^대조군에^비해^게살 분말첨가군이통계적으로낮았다

(P<0.05).

적색도

(a)

는대조 군이

-0.01

, 2CPN

^이

0.3, 4CPN

^및

6CPN

이

1.2, 8CPN

이

1.3, 10CPN

이

1.4

로각각조사되어게 살분말첨가군이대조군에비해높게나타났다

(P<0.05).

황색 도

(b)

^는^대조군이

14.8, 2CPN

^이

18.3, 4CPN

^이

19.8, 6CPN

^이

19.6, 8CPN

이

19.4

로각각관찰되어게살분말첨가량이증가

할수록높아졌으나

, 10CPN

^이

18.5

^로^조사되어

8CPN

^에^비해 낮았다

.

^게살^분말^첨가군이^대조군에^비해^명도가^낮고^적색 도가증가하는것은게살분말에함유되어있는붉은색색소인

astaxanthin

^에^의해^기인된^것으로^생각된다

(Kim et al., 2016).

조직감

게살분말첨가량에따라달리제조한건면의조리후텍스 쳐를측정하여

Table 7

에나타내었다

.

경도

(hardness)

는대조 군이

374.26 g

^이었고

, 2CPN

^이

384.60 g, 4CPN

^이

478.88 g, 6CPN

^이

461.90 g, 8CPN

^이

451.17 g, 10CPN

^이

334.16 g

^으

로조사되어게살분말을첨가함에따라

4CPN

까지는증가하

다가

6CPN

^부터는^{감소하였다}

(P<0.05).

탄력성

(springiness)

^과 응집성

(cohesiveness)

은대조군과게살분말첨가군간의유의 적인차이는관찰되지않았다

(P<0.05).

검성

(gumminess)

^은^대 조군이

138.83 g

^이었고

, 2CPN

^이

143.36 g, 4CPN

^이

164.74 g, 6CPN

이

149.62 g, 8CPN

이

153.44 g

으로대조군에비해높았 으나

, 10CPN

^은

112.85 g

^으로^대조군에^비해^낮았다

(P<0.05).

씹힘성

(chewiness)

은 대조군이

117.39 g

이었고

, 2CPN

이

137.22 g, 4CPN

^이

137.19 g, 6CPN

^이

131.78 g

^으로^대조군 에비해높았고

, 8CPN

^은

119.94 g

^으로^대조군과^{비슷하였으} 나

, 10CPN

은

90.79 g

으로대조군에비해낮았다

(P<0.05). Bae and Lee (1998)

^는^분리^대두^단백질^함량이^높을수록^밀가루^국 수의경도및씹힘성이증가하였다고보고하여단백질함량이 높은게살분말을첨가한국수의제조시면의경도및씹힘성이 증가할것으로생각되었으나

,

^일정^함량^이후^조리면의^텍스쳐 가감소하는것은부원료로사용된게살분말의원료특성에의 Table 5. Effects of Chionoecetes japonicus leg-meat powder on cooking properties in noodles

Properties CON¹ 2 CPN 4 CPN 6 CPN 8 CPN 10 CPN

Weight of cooked noodle (g) 73.81±0.72^2a3 73.19±0.51â 72.69±0.39^b 70.47±0.21^c 69.71±0.34^c 69.38±0.11^cd Volume of cooked noodle (mL) 66.67±1.21â 63.52±0.98^b 63.93±0.54^b 60.75±0.33^d 62.62±0.61^c 62.34±0.22^c Water absorption of cooked noodle (%) 146.03±1.33â 146.97±1.02â 142.30±1.41^b 134.89±0.98^c 132.36±1.03^cd 131.25±0.78^d Turbidity of soup (OD_675nm) 0.27±0.01^f 0.51±0.02ê 0.62±0.00^d 0.70±0.01^c 0.73±0.02^b 0.88±0.00â

1Groups are the same as shown in the Table 1.

2Values are mean±SD (n=3).

3Means with different letters within a column indicate significantly differences at P<0.05 by Duncan's multiple range test.

Table 6. Effects of Chionoecetes japonicus leg-meat powder on hunter color value in noodles

CON¹ 2 CPN 4 CPN 6 CPN 8 CPN 10 CPN

(lightness) L 81.4±0.5^2a3 75.7±1.2^b 70.4±0.7^d 71.5±1.4^d 73.4±0.9^c 74.7±0.9^bc

(redness)a -0.01±0.0^c 0.3±0.1^b 1.2±0.2â 1.2±0.2â 1.3±0.1â 1.4±0.0â

(yellowness)b 14.8±0.3â 18.3±0.4^b 19.8±0.4â 19.6±0.3â 19.4±0.1â 18.5±0.2^b

△E 20.7±0.5^d 27.4±1.0^c 32.6±0.7^a 31.5±1.0^a 28.8±0.7^b 29.4±0.9^b

(6)

해밀가루와의결합력을감소시켜게살분말첨가에따라수분 흡수율이감소되었기때문인것으로생각된다

.

^국수^면의^조직 감은글루텐단백질의차이에기인되지만

,

전분을포함한다른 비단백질성분또한밀단백질과상호작용하면서면의조직감 에영향을미치므로

(Keihan et al., 1990; Medcalf, 1968)

게살 분말을첨가한국수의제조시일정량이상을첨가하는것은부 적절할것으로생각된다

.

관능평가

게살분말첨가량에따라달리제조한건면의조리후관능평 가를조사하여

Table 8

에나타내었다

.

외관과향에대한기호 도는대조군과실험군간의통계적유의성은관찰되지않았다

(P<0.05).

^색의^기호도는^대조군이

5.67

^이었고

, 2CPN

^이

6.00, 4CPN

이

6.33, 6CPN

및

8CPN

이

7.0, 10CPN

이

7.17

로조사 되어대조군에 비해 게살분말 첨가군이 유의적으로 높았다

(P<0.05).

맛의기호도는대조군이

4.67

이었고

, 2CPN

이

5.33,

4CPN

^이

5.50, 6CPN

^이

5.17

^로^대조군에^비해^높았으나

, 8CPN

이

3.67, 10CPN

^이

3.33

^으로^대조군에^비해^낮았다

.

^조직감은 대조군이

5.67

이었고

, 2CPN

이

5.83, 4CPN

이

6.67

로조사되어 대조군에비해높았으나

, 6CPN

^이

5.33, 8CPN

^이

5.00, 10CPN

이

3.00

으로각각조사되어대조군에비해유의적으로낮은기

호도를보였다

(P<0.05).

전체적인기호도에서는대조군이

5.50

이었고

, 2CPN

^이

5.33, 4CPN

^이

6.33

^으로^대조군에^비해^높았 고

, 6CPN

이

5.17, 8CPN

이

5.10, 10CPN

이

2.67

로대조군에비 해낮은평가를보였다

(P<0.05).

전체적인기호도가

6CPN

^이 후감소하는것은게살분말특유의향과냄새등으로인해국 수의맛기호도를감소시키는원인으로작용하였고

,

^이러한^결 과가전체적인기호도에반영되어나타난것으로생각된다

.

^상 기의결과들을종합해볼때

,

게살분말을첨가한국수의제조

시게살분말첨가량은박력분중량대비

4-6%

^가^적절할^것으

로생각된다

.

Table 7. Effects of Chionoecetes japonicus leg-meat powder on texture in noodles

Hardness(g) 374.26±57.66^2b3 384.60±25.57^b 478.88±63.05â 461.90±39.03â 451.17±39.00â 334.16±25.21^b Springiness(%) 0.840±0.048^ns4 0.979±0.315 0.835±0.047 0.803±0.054 0.857±0.083 0.799±0.052 Cohesiveness(%) 0.371±0.095^ns 0.372±0.064 0.348±0.072 0.324±0.022 0.340±0.021 0.339±0.063 Gumminess(g) 138.83±37.27âb 143.36±29.33âb 164.74±27.64â 149.62±15.56â 153.44±16.06â 112.85±19.72^b Chewiness(g) 117.39±34.47âb 137.22±34.71â 137.19±22.71â 131.78±21.96â 119.94±12.64âb 90.79±19.92^b

4ns : not significant.

CON 2CPN 4CPN

6CPN 8CPN 10CPN

(7)

사 사

본연구는한국해양과학기술진흥원수산실용화기술개발사업

(GA142600-03)

^의^지원을^받아^수행된^{연구결과의}^일부이며

,

이에감사드립니다

.

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Appearance 7.00±0.00^2ns3 7.00±0.00 7.00±0.00 7.00±0.00 7.00±0.00 7.00±0.00

Color 5.67±0.58^c4 6.00±0.00^bc 6.33±0.29^b 7.00±0.00â 7.00±0.00â 7.17±0.29â

Flavor 6.67±0.58^ns 6.67±0.58 6.67±0.58 6.67±0.58 6.67±0.58 6.67±0.58

Taste 4.67±0.58âb 5.33±0.29â 5.50±0.00â 5.17±0.29â 3.67±0.58^bc 3.33±1.15^c

Texture 5.67±0.58â 5.83±0.29â 6.67±0.58â 5.33±0.58â 5.00±1.73â 3.00±1.73^b

Overall acceptance 5.50±0.87^ab 5.33±0.58^b 6.33±0.29^a 5.17±0.29^b 5.10±0.17^b 2.67±0.58^c

3ns : not significant

(8)

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